130 Calorie Chocolate Pumpkin Spice Muffins Recipe

I’m so excited to share this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe with you because it’s one of those treats that feels indulgent yet light enough to enjoy without guilt. I absolutely love how it combines the cozy warmth of pumpkin spice with the rich depth of chocolate, all packed into a perfectly moist muffin. These muffins are my go-to for a quick breakfast or an afternoon pick-me-up, especially when the weather turns crisp and you want something comforting but not heavy.

You’ll find that this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe is not only delicious but also wonderfully satisfying without draining your energy or your willpower. I remember when I first tried cutting calories in my baking without sacrificing flavor, and these muffins blew me away. The balance of sweet, spice, and chocolate is just spot on, making them an excellent choice if you’re craving something special but want to keep it light and wholesome.

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Ingredients You’ll Need

These ingredients come together beautifully to balance richness, spice, and sweetness while keeping calories in check. When shopping, go for high-quality pumpkin puree and a good cocoa powder—these really make a difference!

• Pumpkin puree: Fresh or canned works fine; I keep canned pumpkin for convenience especially during the off-season.
• Light brown sugar: Adds a subtle molasses note that plays so well with pumpkin spice.
• Pure maple syrup: I love how it adds natural sweetness and a hint of depth without overpowering.
• Egg whites: Great for lowering fat while still giving structure and lift to the muffins.
• Nonfat Greek yogurt: Gives a creamy tang and keeps these muffins moist without extra calories.
• Coconut oil: Melted for easy mixing and a touch of healthy fat to keep texture tender.
• Vanilla extract: Always a must for enhancing flavor complexity in baked goods.
• All-purpose flour: Use spooned and leveled for accurate measurement – it helps with the muffin’s structure.
• Whole wheat flour: Adds fiber and a subtle nuttiness without drying out the muffins.
• Unsweetened cocoa powder: The star that tints the muffins a lovely chocolate hue and adds rich flavor.
• Salt: Enhances all the flavors and balances the sweetness.
• Baking soda & baking powder: Both work together to make these muffins rise beautifully – don’t skip either!
• Ground cinnamon: Gives warmth and pairs perfectly with pumpkin.
• Pumpkin pie spice: My secret to that classic pumpkin flavor; feel free to use store-bought or homemade.
• Mini chocolate chips (optional): These little gems add bursts of heavenly chocolate and texture.

Variations

I like to switch things up depending on mood and available ingredients — these muffins are great for experimentation! Feel free to make them your own with these tweaks I’ve tried over time.

• Dairy-Free Variation: Swap the Greek yogurt with a coconut yogurt and use a dairy-free butter substitute instead of coconut oil—I’ve done this for friends with sensitivities, and the texture stays delightfully moist.
• Chocolate Chip-Free: If you’re not a fan of extra chocolate chunks, simply leave out the mini chocolate chips; the cocoa powder still provides plenty of chocolate flavor.
• Spice It Up: For a little extra warmth, I sometimes add a pinch of nutmeg or ginger to the pumpkin pie spice blend.
• Sweetener Adjustments: If you want to cut sugars even more, reduce the brown sugar slightly and increase vanilla extract for flavor boost—I’ve found this keeps the muffins sweet enough without sacrificing moisture.

How to Make 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Step 1: Mix the Wet Ingredients Into a Smooth Base

Start by preheating your oven to 425°F (218°C) and prepping your muffin tin with nonstick spray or lightly sprayed cupcake liners. In a large mixing bowl, whisk together pumpkin puree, light brown sugar, pure maple syrup, egg whites, nonfat Greek yogurt, melted coconut oil, and vanilla extract until everything is smooth and lump-free. I like using a whisk for this step to break up any tiny yogurt clumps and create a silky base that makes mixing in the dry ingredients easier later on.

Step 2: Sift Dry Ingredients for a Light Blend

While you could mix the dry powders directly, I recommend sifting the all-purpose flour, whole wheat flour, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice into a separate large bowl. This helps eliminate any cocoa lumps and ensures the heavier whole wheat flour and lighter all-purpose flour combine evenly. I discovered this trick over time, and it really makes a difference in getting an even crumb texture.

Step 3: Gently Combine Wet and Dry Ingredients

Pour the wet mixture into the bowl of dry ingredients and fold gently using a spatula. The batter will be very thick and a little lumpy — that’s perfect. Just be careful not to overmix as this can make muffins dense and tough. Make sure to scrape the bottom to catch any dry pockets of flour. If you’re using mini chocolate chips, fold them in now for little bursts of chocolate throughout your muffins.

Step 4: Fill the Muffin Cups and Bake with a Two-Stage Temperature

Divide the batter evenly into your 12-count muffin tin, filling each cup all the way to the top if possible — I learned that this gives you those bakery-style tall muffins everyone loves. Optionally, sprinkle a few extra mini chocolate chips on top for a pretty finish. Bake at 425°F (218°C) for 5 minutes to quickly lift the muffin tops, then carefully reduce the oven temperature to 375°F (191°C) without opening the door and bake for another 13 minutes. Use a toothpick inserted in the center to check doneness — it should come out clean or with a few moist crumbs.

Step 5: Cool and Enjoy

Let the muffins cool for about 5 minutes in the pan before transferring them to a wire rack to cool completely. These muffins stay moist even the next day, but I have to warn you: my family goes crazy for them, so they don’t last long around here!

How to Serve 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Garnishes

I love to add a light dusting of powdered sugar or a drizzle of glaze to dress these muffins up, especially for a special breakfast or brunch. Another favorite is melting a little bit of dark chocolate over the tops for an extra indulgent touch — it melts perfectly and looks gorgeous.

Side Dishes

I often pair these muffins with a hot cup of coffee or chai tea, especially in the fall. They also go wonderfully with a dollop of fresh fruit or a light cream cheese spread for added richness without overwhelming the flavor.

Creative Ways to Present

Try arranging the muffins in a tiered dessert stand or wrapping them in cute parchment paper for gifting. I once added little personalized tags for a holiday brunch, and my guests loved the cozy, thoughtful vibe it created — perfect for sharing the warmth of fall flavors with friends.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature, and they stay fresh for up to a week. If I know they won’t get eaten quickly, I’ll refrigerate them; just make sure to bring them back to room temp before eating for optimum flavor and softness.

Freezing

These muffins freeze beautifully up to 3 months. I usually wrap them individually in plastic wrap and place them in a zip-top freezer bag. When I want a quick snack, heating one in the microwave for about 45 seconds from frozen gives a warm, fresh-out-of-the-oven experience.

Reheating

For the tastiest reheating, I pop a muffin in the microwave for 30-45 seconds wrapped in a slightly damp paper towel to prevent drying out. Alternatively, warming in a toaster oven for a few minutes gives a crisp exterior with a warm, tender inside.

FAQs

Final Thoughts

I hope you enjoy making this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe as much as I do. It’s become one of my favorite healthy comfort treats that feels special but fits into everyday life so easily. Whether you bake it for yourself, your family, or to share with friends during chilly mornings, these muffins bring so much cozy goodness without weighing you down. Give it a try — I promise these will become a new classic in your recipe box!

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